Fractionated milk fat: Composition, structure, and functional properties

J. Bruce German, Cora J. Dillard

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

Original languageEnglish (US)
JournalFood Technology
Volume52
Issue number2
StatePublished - Feb 1998

Fingerprint

Fractionation
Oils and fats
milk fat
functional properties
fractionation
Milk
Fats
Chemical analysis

ASJC Scopus subject areas

  • Food Science

Cite this

Fractionated milk fat : Composition, structure, and functional properties. / German, J. Bruce; Dillard, Cora J.

In: Food Technology, Vol. 52, No. 2, 02.1998.

Research output: Contribution to journalArticle

German, J. Bruce ; Dillard, Cora J. / Fractionated milk fat : Composition, structure, and functional properties. In: Food Technology. 1998 ; Vol. 52, No. 2.
@article{c05a2ef548434d06bf756a0120a6b28e,
title = "Fractionated milk fat: Composition, structure, and functional properties",
abstract = "Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.",
author = "German, {J. Bruce} and Dillard, {Cora J.}",
year = "1998",
month = "2",
language = "English (US)",
volume = "52",
journal = "Food Technology",
issn = "0015-6639",
publisher = "Institute of Food Technologists",
number = "2",

}

TY - JOUR

T1 - Fractionated milk fat

T2 - Composition, structure, and functional properties

AU - German, J. Bruce

AU - Dillard, Cora J.

PY - 1998/2

Y1 - 1998/2

N2 - Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

AB - Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

UR - http://www.scopus.com/inward/record.url?scp=0007908781&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0007908781&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0007908781

VL - 52

JO - Food Technology

JF - Food Technology

SN - 0015-6639

IS - 2

ER -